Cream Cheese Ball
Per serving
Wow. I made this over the holidays, and it DISAPPEARED as soon as it hit the plate. It made a cheese ball that was twice the size as what I was used to so cooks beware. This is not going to last long. Recipe courtesy of The Joy of Cooking. Serving size is estimated.
Ingredients
5 serv.- ounces cream cheese, softened↗16 ounces
- cup parmesan cheese, grated↗1⁄3 cup
- cup mayonnaise↗1⁄4 cup
- tablespoons onions, finely chopped↗2 tablespoons
- tablespoons carrots, finely chopped↗2 tablespoons
- tablespoons celery, finely chopped↗2 tablespoons
- teaspoon prepared horseradish, drained↗1 teaspoon
- teaspoon salt↗1⁄2 teaspoon
- cup walnuts or 1 cup pecans, chopped↗1 cup
Step-by-step instructions
- 1
Blend all ingredients except nuts in a large bowl.
- 2
Place mixture on a large piece of plastic wrap.
- 3
Bring up the edges of the wrap and form mixture into a ball.
- 4
Place in a small deep bowl to help it hold its shape and refrigerate for at least 1 hour.
- 5
When it is firm, roll the cheese ball in walnuts or pecans. (I like to do this over a bowl so I can continue to put the nuts on the ball if some fall off.).
- 6
Press the nuts to make them adhere.
- 7
The cheese ball can be stored in the refrigerator for up to 3 days.
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